Step 1

Drain and rinse chickpeas.

Step 2

Chop your peppers, tomato, and cucumber, and toss them in a bowl.

Step 3

Combine all dressing ingredients in a separate container and either shake or whisk to incorporate. Pour over salad and toss to combine.

Step 4

Pop the bowl in the fridge, covered, for a few hours to let the fabulous flavors of the marinade get better acquainted with your veggies or enjoy right away.

Step 5

Peel and chop avocado just before serving, and add to the salad. I like to toss my avocado in a little lemon juice with a drizzle of olive oil to prevent it from browning.